With winter coming, have your morning jogging plans been put on hold for the time being?Warm comforters can always make it difficult to get out of bed, let alone get up early and go for a morning run. The slender body that I had worked hard to achieve after a summer of hard work is now gradually returning to its original shape at a speed visible to the naked eye.
To avoid the pain of next spring**, I recently started homemade reduced-fat meals. The weather is cold, the appetite is strong, and if you don't eat enough every day, you will feel cold. So, I started working on my ingredients and looking for foods that would help me manage my weight.
Dark whole wheat flour is a very good ingredient. It is low in calories and has a strong feeling of satiety. While providing the nutrients needed by the body, it can also stimulate intestinal peristalsis, moisten the intestines, help expel stool and dry stool in the intestines, and improve constipation. In winter, the amount of exercise is greatly reduced, and the intake of high-fat foods is excessive, which is a high incidence period of constipation. Therefore, increasing the daily intake of black whole wheat flour is very beneficial to the body.
In addition, black whole wheat flour also has the effect of replenishing qi and invigorating blood, and can also play a certain role in symptoms such as anemia and less whiteheads.
Although black whole wheat flour is highly nutritious, it does not taste good. To improve this, I added a generous amount of quinoa to my reduced-fat meal. Quinoa is one of the most recommended foods in the nutrition community in recent years, it has the effect of nourishing the spleen and lungs, strengthening the spleen and stomach, invigorating the kidney and invigorating the blood, and can improve the sub-health state of the human body. After being thoroughly soaked, the ripe quinoa is fluffy, soft and glutinous, and it is very interesting to bite into the grain.
This quinoa whole wheat steamed bun is simple to make and has a good taste. If you like it, you might as well give it a try.
Quinoa whole wheat steamed buns.
Ingredients: 500 grams of black whole wheat flour, 100 grams of cereal, 150 grams of quinoa, 270 grams of water, 3 grams of yeast.
Steps. 1.Prepare all the ingredients.
2.Due to the rough taste of quinoa, soaking in advance is the best way to improve the taste. If time permits, soak the quinoa overnight and the quinoa will grow into long, small sprouts. Fresh quinoa germinates faster and the buds are more abundant.
3.Mix the oats, quinoa, and black whole wheat flour together, add the yeast powder, add the water in portions, and mix well with chopsticks first.
4.Then knead the dough into a suitable wet and dry dough, cover with plastic wrap, and leave it in a warm place to rise for about 40 minutes. When the dough becomes significantly larger, it is easy to weigh it by hand and the weight becomes lighter, indicating that it has risen.
5.Sprinkle the soaked quinoa on the board, vent the dough and place it on top of the quinoa and roll.
6.Once the surface is all covered with quinoa, roll it a little hard to make the quinoa stick firmer.
7.Cut into small pieces and place them in a steamer with rice dumpling leaves for secondary fermentation for about 30 minutes. When the small agent is significantly larger, it is ready to start steaming. Steam on high heat for 12 minutes, then simmer for 3 minutes before removing from the pan.
Tips: 1.Quinoa needs to be soaked thoroughly. The more fresh quinoa sprouts.
2.The second fermentation is very important. If the temperature is low, you can preheat the steamer in hot water to about 30 degrees, so that the dough will be particularly fluffy after second fermentation.